BUSINESS
January episode — sommeliers tasting the wine you order, and bottles being kept stowed away behind closed doors. “There’s nothing pretentious about the wine or the atmosphere here,” Atler confirmed. “It’s just the opposite. One of my favorite sommeliers has a term I like to steal: Wine should be fun and approachable.” Fun and approachable do not mean a reduction in quality. Atler travels the U.S. and internationally to personally source wines. The wine options at Mandy’s are expansive and constantly evolving — and the feedback she receives from customers plays a key role in future additions. Wine down... …. and so much more at Mandy’s BY TOM SCHUMAN
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Customers like Patrick McCobb, 73, a Province resident who was taking his wife to dinner on Valentine’s Day when he told reporters he liked the “laid-back atmosphere,” in contrast with other wine bars. “They have good food and great, very personable service,” McCobb said. Not your daddy’s watering hole Today’s wine bar, unlike some in the past, involves more flavors and vintages — variety is a must to attract today’s younger consumers, Atler said. A 2023 Gallup poll found over half of Americans ages 18 to 34 viewed having one or two drinks a day as bad for their health. That, compared with 39% ages 35 to 55 expressing similar sentiments and just one-fourth of Americans over 55 worried about having a drink or two. While the younger generations may be concerned about drinking, they’re no less interested in in drinking culture, per se. CGA, a leading research and consultancy for the food and beverage industry, reported that higher percentages of so-called “Zillennials” expect to increase their visits to wine bars and similar venues. In other words, they’re looking for that “next cool place to go,” whether it involves having a drink or not — like the Times concluded. Mandy’s meets their needs, and those of others, in various ways. Craft cocktails and coffees, as well as a cold beer on tap, are available at Maricopa’s newest gathering spot. Then there is the nourishment to accompany the drinks. “It just doesn’t have to be all about the wine,” Atler said. “Here in Arizona, there tend to be more food options at wine bars. But my concept changed. At first, I thought this would be more of a wine tasting room with small bites to eat, but because Maricopa was lacking more of the sit-down restaurants, it was more important for Mandy’s to offer a full menu.” It’s a Mediterranean-inspired concept with “our own take” on dishes from Spain, Italy, Greece, France and Lebanon. Atler added that as much work as possible is done in-house with
MANDA ATLER IS LIVING HER dream. Maricopa residents, and those who travel from out of town to visit Mandy’s Wine Bar, are the
beneficiaries. If the words “wine bar” conjure up perceptions of snobby staff and a pretentious atmosphere, you wouldn’t be alone. The New York Times recently reported more Gen Z and Millennials — that’s Atler’s generation — visit wine bars for the “vibes” than for the vino. But the reality of Mandy’s couldn’t be further from that common viewpoint. The phrase “Where Community Gathers,” after all, is affixed to the door front as you enter and at the centerpiece of Atler’s business plan. “This has definitely been a dream come true for me,” said Atler, 41, who named the business Mandy’s as a way of welcoming all into her inner circle of friends. “We want to make it easy for people to be here. I would say not a day goes by when I don’t observe a person who walks in here and recognizes someone they know. People have met others here and become friends with them.” The hosts of the popular VinePair podcast bemoaned some of the industry traditions in a
MANDY’S WINE BAR
520-728-4248 MandysWineBar.com
41600 W. Smith Enke Road, Suite 120 Wednesday-Friday, 11 a.m.-10 p.m.;
Saturday, 9 a.m.-10 p.m.; Sunday, 9 a.m.-8 p.m. Brunch: Weekends, 9 a.m.-3 p.m.
Chef John Howard holds a plate of the wild mushroom and cauliflower orzo served with scallops at Mandy’s Wine Bar on Feb. 6.
InMaricopa.com | March 2025
March 2025 | InMaricopa.com
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